Bananas and blueberries together what could be better? This is a naturally sweet banana bread, with a golden crust on top and juicy blueberries throughout. It’s also nut free, dairy free, gluten free and oil free. Easy to make. Perfect for breakfast, snack or dessert. Recipe updated 5/15/2024.
When I returned from Thailand I was craving some type of sweet bread for breakfast. I wanted it to be light, sweet and delicious. Since I’m not eating too many nuts, I also wanted it to be nut-free.
Since bananas are naturally sweet I decided banana bread would be great. Then I added blueberries for more sweetness and deliciousness.
And there’s only 2 tablespoons of maple syrup in the whole recipe. The sweetness comes from the bananas.
One banana contains about 14 grams of sugar but they are naturals sugars. Their fruit sugars are bound up in fibrous cell walls and contain water, so they don’t have the same blood glucose level impact that processed sugars do. Also the 3 grams of fiber in each banana helps prevent spikes in your blood sugar.
Bananas are full of nutrients. They’re especially high in vitamins and minerals such as potassium, vitamin C, vitamin B6, and magnesium.
The recipe is easy to make, you don’t even need a mixer. You can use fork or wire whisk to mix the mashed bananas with the coconut milk, maple syrup, vanilla and eggs. Then add in the flour mixture and the blueberries and put into a loaf pan. That’s it!
Before long you’ll be eating a nice thick slice of deliciously moist banana bread with juicy blueberries throughout.
Tips for Making Banana Blueberry Bread
I made a few batches (3) to get the consistency right. In one I used fresh blueberries and another frozen. They both came out good.
If you can find fresh organic blueberries that are sweet, that’s great, but this time of year they may not be available.
If you use frozen blueberries. Keep them frozen. Stir them very little because it colors the batter as you stir. If the batter turns a little purple, that’s okay. The bread should still be lemony-yellow when it’s done baking.
Even the fresh blueberries bleed through a little but that makes it even more delicious. The photos are the batch I made with fresh blueberries.
If your coconut milk is separated, blend it before adding to the recipe.
I like to grease my loaf pan with coconut oil and then put it in the refrigerator while I prepare the batter. The coconut oil sticks to the pan really well and prevents sticking. But you can use parchment paper if you prefer, unbleached is best.
The bread needs to cool for 1 hour before slicing. I know it’s hard to wait, I suggest going outside for a walk so you’re not tempted to cut it too soon.
This bread is so sweet and moist it doesn’t even need butter.
You’re going to love it because it’s loaded with banana and blueberry flavor, it’s just sweet enough and incredibly satisfying. There’s not too many ingredients and it’s easy to make.
Enjoy it for breakfast, snack or dessert.
This recipe is adapted from paleorunningmomma.com
If you like this recipe, try these other delicious quick and easy breads:
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This is a naturally sweet banana bread, with a golden crust on top and juicy blueberries throughout. It’s also nut free, dairy free, gluten free and oil free. Easy to make. Perfect for breakfast, snack or dessert.
- 2 Tablespoons (28 grams) coconut oil, melted and cooled, (optional)*
- 2/3 cup plus 1 tablespoon coconut flour (84 grams)
- 1/4 cup tapioca flour (30 grams)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon fine grain sea salt
- 3/4 cup mashed ripe bananas, about 2 small
- 3 large pastured eggs, room temperature, if possible
- 1/4 cup full fat coconut milk, well mixed*
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- 3/4 cup fresh or frozen blueberries*
- 1 teaspoon tapioca flour (only for frozen blueberries)
- Melt the coconut oil and set aside
- Preheat your oven to 350 degrees and grease a medium loaf pan (8.5 x 4.5″) with coconut oil. Put into the refrigerator. Or line with unbleached parchment paper, then no refrigeration needed.
- In a small bowl, combine the coconut flour, tapioca, baking soda, baking powder, and salt, set aside.
- In a large bowl, mash the bananas well.
- Using a wire whisk or fork, whisk in the eggs, coconut milk, vanilla, and maple syrup until evenly combined.
- Gently stir the dry ingredients into the wet until fully combined, the batter will be thick. Don’t over mix.
- If using frozen blueberries leave in the freezer until the last minute. Measure and toss with 1 teaspoon tapioca starch to prevent coloring the batter.* Leave a few out for the top.
- Fold in the blueberries, leaving a small handful to sprinkle over the top.
- Transfer the entire mixture into the prepared loaf pan and spread it out evenly, then sprinkle the remaining blueberries over the top.
- Place on the middle rack in the oven and bake in the preheated oven for 50-55 minutes, until golden brown and a toothpick inserted near the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and let cool completely. Wait about an hour before slicing.
Originally I made this recipe without any oil and it comes out good. I added the oil because it make it a little more moist and give a silkier texture. If you want oil free, not problem to leave it out.
If your coconut milk is partially solid, put it in a pot of hot water and stir to dissolve, then mix thoroughly.
If you use frozen blueberries. Keep them frozen. One adding to the batter, don’t stir them more than 1-2 times because it colors the batter as you stir. The more you stir the more blueberry swirls you will get.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: Paleo, Nut Free
Keywords: nut free banana bread